MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MEXICAN BEEF AND RICE CASSEROLE
This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
- Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g
MEXICAN RICE CASSEROLE WITH BEEF AND PORK
A fabulous, delicious Mexican rice casserole that your whole family will enjoy! Serve with sour cream and tortilla chips!
Provided by Holly
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
- Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
- Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
- Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 52 g, Cholesterol 53.8 mg, Fat 18.8 g, Fiber 5.4 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 892.2 mg, Sugar 3.9 g
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Lulabelle30
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.
MEXICAN RICE AND BEAN CASSEROLE
This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.
Provided by Kittencalrecipezazz
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a large skillet or Dutch oven, heat the oil with water over medium heat.
- Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
- Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
- Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
- Transfer to a large greased baking dish.
- Sprinkle with mozza cheese over top.
- Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).
MEXICAN CHICKEN AND RICE CASSEROLE
This is a great variation for the classic chicken and rice casserole. The Mexican-style tomatoes add a kick!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
- Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 51.5 g, Cholesterol 40.8 mg, Fat 9.5 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 4 g, Sodium 797.3 mg, Sugar 2.7 g
SPICY MEXICAN CHEESY RICE CASSEROLE
Make and share this Spicy Mexican Cheesy Rice Casserole recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
- Mix together.
- In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
- Add to rice mixture and stir thoroughly.
- Spray an oven-proof casserole dish with vegetable oil spray.
- Spread rice mixture in casserole bake uncovered for approximately 3040 minutes until cheese melts.
- Top with additional cheese, if desired.
MEXICAN RICE CASSEROLE WITH GROUND BEEF
What a delicious casserole or taco bake! It takes the standard ones to even better heights! This comes from the site "For the love of cooking" which showcases wonderful recipes and photographs. Luckily she is happy if we share them! http://fortheloveofcooking-recipes.blogspot.com/
Provided by MarraMamba
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
- Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
- Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.
Nutrition Facts : Calories 418.6, Fat 9.3, SaturatedFat 3.4, Cholesterol 49.1, Sodium 440.5, Carbohydrate 58.6, Fiber 8.2, Sugar 5.2, Protein 24.8
MEXICAN RICE CASSEROLE
A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!
Provided by Pam-I-Am
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.
- Preheat oven to 350°F.
- In a skillet, brown ground beef and drain. Place in a large mixing bowl.
- In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.
- Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.
- At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.
- Remove from oven and serve.
MEXICAN RICE CASSEROLE
My sister gave me this recipe 20 years ago and my family still loves it.
Provided by rpeijm
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
- Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 32.9 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 4.4 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 581.4 mg, Sugar 3.2 g
MEXICAN YELLOW RICE CASSEROLE
My SIL gave me this recipe several years ago. It is great for potluck meals. Just add a salad and you have a wonderful spicy meal.
Provided by Jellyqueen
Categories One Dish Meal
Time 45m
Yield 1 large casserole
Number Of Ingredients 6
Steps:
- Brown hamburger meat and drain.
- Add taco seasoning and approximately 1/2 cup water.
- Simmer 10 minutes.
- Cook rice as directed on box (leave water in rice, do not drain).
- Mix cheese and tomatoes and melt in microwave.
- Combine all ingredients, using only a few of the crumbled Doritos.
- Pour into casserole dish and sprinkle remaining Doritos on top of mixture.
- Bake at 325 F for 25 minutes or until bubbly.
MEXICAN-STYLE PORK AND RICE CASSEROLE
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Provided by Gnat B. Myers
Categories Medium Grain Rice
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Bring water to a boil in a saucepan and turn down to a simmer.
- Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
- Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- Add rice mixture to pork in casserole.
- Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
- Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8
MEXICAN CORN AND RICE CASSEROLE
This is an easy casserole, which can be as spicy as you like, just add jalapeños or stick with green chilies. It very good and full of protein! It can be vegetarian, also, just omit the bacon. It tastes just as good without it!
Provided by DidIDoThat
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
- Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
- Drain beans and rinse them well, discarding the juice.
- Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
- Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
- Let sit for about five minutes to set and cool, then serve.
Nutrition Facts : Calories 511.1, Fat 19.2, SaturatedFat 9.1, Cholesterol 40.8, Sodium 840.9, Carbohydrate 68.1, Fiber 10.1, Sugar 6.6, Protein 19.6
MEXICAN-STYLE BROWN RICE CASSEROLE
Make and share this Mexican-Style Brown Rice Casserole recipe from Food.com.
Provided by IAteMyGluestick
Categories Brown Rice
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
- In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
- In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
- Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
- Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Nutrition Facts : Calories 338.8, Fat 7.5, SaturatedFat 3.6, Cholesterol 14.8, Sodium 773.8, Carbohydrate 57.1, Fiber 9.6, Sugar 3.4, Protein 14.5
CREAMY MEXICAN CHICKEN & RICE CASSEROLE
This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.
Provided by MommyMakes
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
- Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
- Transfer the mixture to a greased 13 x 9-inch baking dish.
- In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
- Add in the chicken pieces and shake to coat.
- Place the chicken in a single layer on top of rice; press lightly into rice.
- Cover tightly with foil.
- Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
- Remove foil, bake an additional 15 minutes to brown chicken.
Nutrition Facts : Calories 384.8, Fat 6.7, SaturatedFat 1, Sodium 469.4, Carbohydrate 71.5, Fiber 10.2, Sugar 4.5, Protein 14.8
MEXICAN BAKED RICE CASSEROLE
Found this in Gourmets 50th Anniversary issue (Sept 2006). Looks fabulous. If it has cheese, cream and cilantro I know I'll love it!
Provided by Stacy Goodall
Categories Casseroles
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
- 2. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
- 3. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
- 4. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
- 5. Transfer rice to large bowl; cool rice, stirring occasionally with fork.
- 6. Butter 2-quart shallow baking dish.
- 7. Heat oil in medium skillet over medium heat.
- 8. Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
- 9. Add chopped chiles; sauté 1 minute.
- 10. Add chile mixture and corn to rice in bowl.
- 11. Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
- 12. Add sour cream mixture and cheese to rice, stir.
- 13. Transfer rice mixture to prepared dish.
- 14. (Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
- 15. Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
MEXICAN CHICKEN & RICE CASSEROLE
While a 9x9 pan is plenty for the 3 of us with some left over, many times I'll do a 9x13 pan (double all the ingredients - cook time is the same) so I have leftovers to make the burritos to put in the freezer. My youngest son loves them because he has such odd work hours and sometimes isn't here for meals.
Provided by Melody U.
Categories Casseroles
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Place rice and water in a saucepan and bring to a boil. Cover and turn to simmer for 20 minutes or until all water is absorbed.
- 2. Preheat oven to 350 deg F. Spray a 9x9 pan with cooking spray.
- 3. After grating cheese, toss the two together and then set aside.
- 4. When rice is done, pour into a large bowl. Sprinkle 2/3 of the cheese over the rice and stir in.
- 5. In separate bowl, whisk together the soup, Rotel, onion, salt and cumin. Add chicken to rice and pour the soup mix over top. Stir until combined well.
- 6. Pour rice mixture into the prepared 9x9 pan, sprinkle remaining cheese over top and cover with foil. Bake for 40 minutes. Remove foil and bake for another 20 minutes. I usually dab off the floating grease (from the cheese) with a paper towel before putting in for that final 20 minutes. Serve.
- 7. BURRITOS: Leftovers are great made into burritos. Take 1/2 scant cup and spread down the middle of a 10" tortilla. Sprinkle in 1/8 cup of drained and rinsed black beans. I usually draw a small furrow down the rice so the beans don't roll all over while rolling. Roll, folding in sides for typical burrito shape.
- 8. NOTE: I freeze the burritos in a single layer on a parchment covered cookie sheet. When completely solid, I tuck them into a ziploc freezer bag. To reheat: Wrap in a piece of paper towel and cook for 4-5 minutes on 50% power (your microwave may differ).
MEXICAN RICE CASSEROLE (LEE DRUMMOND)
I halved this recipe because I didn't need 12 servings, but recipe is posted as written. This is yummy! Recipe courtesy of www.foodnetwork.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Heat the oil in a large dutch oven and add the garlic and onions.
- Cook, 3 to 4 minutes.
- Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
- Stir to combine and cook, about 2 minutes.
- Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes).
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro.
Nutrition Facts : Calories 343.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 14.8, Sodium 419.7, Carbohydrate 55.6, Fiber 1.9, Sugar 2.5, Protein 11.3
MEXICAN BEEF & RICE CASSEROLE
Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat in large nonstick skillet; drain. Return meat to skillet.
- Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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